It has a rich umami flavor and a hint of spiciness. It includes meaty king oyster mushroom “scallops”, corn kernels, marinated bamboo shoots, and bean sprouts. This one takes a little bit of time but the techniques are easy and the result is really rewarding.
This recipe makes 4 small bowls or 2 meal-sized bowls of noodles.
Dried shiitake mushrooms come in different sizes. The ones I used were about 1 inch (2.5 centimeters) in diameter and I used 4 of them in the ramen broth and 4 in the simmering liquid for the “scallops”. If your dried mushrooms are larger than this, you can use 2 or 3 of them in each of those cases.
The doubanjiang will make the soup slightly spicy. If you prefer a non-spicy broth, you can replace the doubanjiang with the same amount of miso.
If you do want your ramen spicy, especially spicy, you can garnish with Japanese chili oil (la yu).
The photos in the blog post show bowls with not much broth in them. Feel free to add much more broth than shown here.
If you don’t finish the ramen, separate the noodles and other ingredients from the broth and store them in separate airtight containers in the fridge. This will help prevent the noodles from getting too soggy.